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Cinnamon Roll Pound Cake

Deliciously moist pound cake is swirled with cinnamon sugar, creating a wonderful cinnamon roll flavoured cake.



This pound cake is AMAZING! It is tender and moist and really tastes like a cinnamon roll. I had been wanting to make a pound cake for some time and I'm glad I chose this one to be my first. I did change it a bit, and used only butter in my recipe, rather than a combination of butter and shortening. I also used brown sugar in the cinnamon sugar, because that is what I put in my cinnamon rolls. I split the batter into 4, making 3 cinnamon sugar layers, but when cooking, they all swirled together. Next time I make this, I will do the two layers of cinnamon sugar, as Erin's recipe indicates. 


The kids really enjoyed this pound cake and Queenie insisted I had made it before, because it tasted familiar. After telling her a few times that it tastes like cinnamon rolls, she claimed that that must be why she loved it so much. This pound cake is perfect with a cup of tea in the afternoon, or for dessert.



Cinnamon Roll Pound Cake

adapted from Making Memories with your Kids


3/4 C (1 1/4 sticks) butter, softened

1 1/2 C sugar

3 eggs, room temperature

1 1/2 C flour

1/2 tsp salt

1/2 tsp baking powder

1/2 C milk

1 tsp vanilla

1/4 C brown sugar

1 tsp cinnamon


Cream Cheese Glaze:

2 oz cream cheese, softened

1 C powdered sugar

1 tsp vanilla

1-2 tsp milk



Preheat oven to 350 degrees F. Grease and line a large loaf pan with parchment paper, so that some parchment hangs over the long edges of the pan.


In a large mixing bowl, cream together the butter and sugar, until light and fluffy. Add in eggs, one at a time, mixing well between each addition. Add vanilla and beat until smooth.


In a small mixing bowl, combine the flour, salt and baking powder. Add dry ingredients to wet, alternately with the milk, starting and ending with flour.


In a small bowl, combine the brown sugar and cinnamon. Set aside.


Pour 1/3 of the batter in the bottom of the prepared loaf pan. Sprinkle with half of the cinnamon sugar mixture. Pour half of the remaining batter into the pan and sprinkle with remaining cinnamon sugar. Pour remaining batter into the pan, smooth the top and bake in preheated oven for 50-60 minutes; until a toothpick inserted in the center comes out with a few crumbs.


Remove from oven and loosen edges with a knife. Using the excess parchment, carefully remove the cake from the pan. Gently peel back the parchment paper and let cool.


In a small mixing bowl, beat the softened cream cheese with 1 tsp vanilla. Add in the powdered sugar and beat until smooth. Add 1-2 tsp of milk, if glaze is too thick. You want a thick glaze that flows freely. Pour glaze over the warm cake.




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